Pad Thai

by | May 16, 2021 | Recipes

Recipe by Chef Nuit Regular (Pai Toronto)

Ingredients:

Pad Thai

  • 3½ ounces (100 g) plain dried medium instant rice noodles
  • 3 tablespoons sunflower oil
  • 5 fresh or thawed frozen medium shrimp (size 21–25), peeled and deveined
  • 1 teaspoon minced shallots
  • ¼ cup firm tofu cut into ½-inch cubes
  • 1 egg
  • 1 cup bean sprouts
  • ¼ cup Chinese chives cut into 1½-inch pieces
  • 2 tablespoons ground unsalted roasted peanuts
  • 1 lime wedge

Sauce (makes extra)

  • 1 cup grated palm sugar 1 cup water
  • ¾ cup Tamarind Paste (recipe follows) or store-bought
  • ½ cup Thai oyster sauce
  • ¼ cup Thai fish sauce
  • 2 tablespoons sweet soy sauce

Excerpted from Kiin by Nuit Regular. Copyright © 2020 by Nuit Regular. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.